Cookbook author Kate McDermott calls these creamy-textured treats Mystery Squash Cookies in her newest cookbook, because she says when folks take a bite, they can never figure out what the main ingredient is.

They can be served plain or coated with one of the options listed in the ingredients, below.

Make Ahead: The dough needs to be refrigerated for at least 30 minutes and up to 1 day. The cookies can be stored in an airtight container at room temperature for up to 5 days.

Servings:

24 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Directions

Combine the squash, egg yolk, almond meal/flour, sugar, vanilla extract and lemon zest in a mixing bowl, stirring to form a smooth, very soft dough. Cover and refrigerate for 30 minutes or up to 1 day. If the dough seems too pasty and wet, add a little more almond meal/flour, keeping in mind that the dough will firm up further as it chills.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Divide the dough into 24 equal portions (about 2 teaspoons), rolling each one into a ball. Before spacing them on the baking sheets at least 1 inch apart, roll some of them in one or more of the coating options listed below. Bake (middle rack) for 15 to 20 minutes, during which time the cookies should not spread much.

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Boasting a salty pretzel crust and three ice cream flavors, this no-bake dessert is a throwback to the beloved classic, the banana split, but refashioned into a pie topped with whipped cream, caramel, nuts, chocolate shavings and bananas, of course.

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